Cook

Cook

This position works under the Dining Service Director and supports all activities related to the Dining department and the dining room. The position is responsible for quality meals served, quality of service delivery during meal service, for maintaining standards of kitchen cleanliness and for the compliance with special diets offered by the community.

Essential Duties and Responsibilities

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

• Prepares all food according to the menu in a safe, sanitary manner under the direction of the Dining Services Director.
• Ensures proper preparation, portioning, and serving of food according to standardized recipes.
• Prepares quality food products according to standardized recipes and menus.
• Prepares food in a timely manner at specified mealtimes.
• Assumes responsibility for total kitchen operations in multiple kitchens and handles all situations in the kitchens according to policy.
• Follows departmental procedures including sanitation, safety, and cleaning schedules.
• Follows proper cleaning procedures and storage of dishes, utensils, and chafing equipment.
• Ensures all food in refrigerator, freezer, and dry storage are labeled and dated.
• Oversees proper food handling and utilization of all food to prevent contamination, increase quality, and reduce cost.
• Suggests menu or recipe change to utilize leftovers and other supplies.
• Cleans all food service equipment, kitchen, and food storage areas.
• Keeps accurate temperature logs.
• Preps for meals and stocks the kitchens to dining standards.
• Coordinates meals with care staff aides/servers.
• Responsible for helping with commissary duties including cleaning, receiving truck delivery, putting up stock, breaking down boxes and throwing them away.
• Efficiently uses time to complete assigned work.
• Ability to effectively communicate in English and understand and follow written and oral instructions.
• Other duties as assigned.

Supervisory Responsibilities

The Cook supervises the meal service.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and, in a manner, consistent with Remember Me Senior Care culture and values. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience:

• High School Diploma or General Education Degree (GED) preferred; and minimum of one to three months related cooking experience and/or training; or equivalent combination of education and experience. Positions require knowledge of special diets.

Certifications, Licenses and other Special Requirements:

• State Food Service Certification required, if applicable.

Knowledge, Skills and Abilities:

• Language Ability: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to residents, residents’ families, and other employees of the company. Ability to effectively communicate in English and understand and follow written and oral instructions.
• Mathematical Skills: Ability to calculate figures and amounts such as discounts, interests, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic math.
• Cognitive Demands: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Physical Requirements and Working Conditions

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands - Check Any That Apply - Working Conditions - Check Any That Apply

Standing - Requires interaction with co-workers, residents or vendors

Walking

Sitting - Weekend and evening work to ensure shift coverage

Use hands and fingers to handle or feel

On-Call on an as needed basis

Reach with hands and arms - Possible exposure to communicable diseases and infections

Climb or balance

Stoop, kneel, crouch, or crawl - Potential injury from transferring, repositioning, or lifting residents

Talk or hear

Taste or smell - Exposure to latex

Ability to lift: Possible exposure to blood-borne pathogens

Up to 5 pounds - Possible exposure to various drugs, chemical, infectious, or biological hazards

Up to 10 pounds

Up to 25 pounds - Subject to injury from falls, burns, odors, or cuts from equipment

Up to 50 pounds

Up to 100 pounds - Requires travel: Frequently between Houses in Community

More than 100 pounds

Vision - Frequently between Houses in Community

Professional office environment but may have some exposure to small resident pets. Must be able to work well under pressure, to resolve conflicts, to prioritize tasks, and follow through with ideas. Excellent verbal and written skills, interpersonal. Must be able to work evenings and weekends and maintain a flexible work schedule. Knowledge and implementation of universal safety and infection control precautions is critical.